Brown Butter Honey Garlic Shrimp Recipes

BROWNED BUTTER HONEY LIME SHRIMP

Steps:

• Heat butter in a non stick pan or skillet over medium-high heat. Melt, swirling pan and stirring occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
• Add the honey, lime juice, soy sauce, garlic and chili flakes; stir well to combine all of the flavours together and cook for 30 seconds until the garlic is fragrant.
• Remove from heat. Pour out just over half of the browned butter from the pan (liquid only), leaving 2 tablespoons of the lime butter mixture in the pan, and reserve the rest for later.
• Add half of the shrimp to the lime/butter in the pan, season with salt and pepper. Sear for about 2 minutes each side, or until just cooked through and no longer opaque. Transfer to a plate, set aside.
• Wipe pan over with paper towel and add 2 more tablespoons of the lime/butter mixture to the pan. (You may need to add 1 teaspoon of olive oil or extra butter to the pan if your sauce has thickened too much.)
• Season and sear the remaining shrimp for 2 minutes each side, or until just cooked through and no longer opaque.
• Add the cooked shrimp back into the pan, and pour in the remaining lime/butter sauce; stirring through the shrimp to evenly coat. Season with salt if desired and garnish with parsley and extra chili flakes (if desired).
• Serve with steamed vegetables; over rice or with a salad

HONEY-GARLIC SHRIMP

Steps:

• Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade.
• Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl.
• Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating.
• Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside.
• Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.

STICKY HONEY GARLIC BUTTER SHRIMP

Steps:

• In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.
• In a medium sized skillet add the butter. Add the shrimp and save marinade. Season with salt and pepper.
• Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side.
• Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions.

HONEY GARLIC BUTTER SHRIMP

Steps:

• Get your ingredients ready, and then place a large nonstick skillet over low-medium heat.
• Add in the butter and minced garlic and sauté for 2-3 minutes until fragrant but not browning.
• Add in the soy sauce, lemon juice and honey, stirring until dissolved.
• Raise heat to medium-high. Add shrimp to the pan, leaving space in between to help sear.
• Sauté about 2 minutes per side until no longer opaque and firm to the touch, using tongs to flip the shrimp The sauce should also be thickening enough to coat (see note).
• Correct salt, garnish with optional green onion. Serve with rice and veg and enjoy!

BUTTERY HONEY GARLIC SHRIMP

Steps:

• Melt butter in a non stick pan or skillet over medium-high heat. Add the honey, lemon juice and garlic; stir well to combine all of the flavours together and cook for 30 seconds until the garlic is fragrant. Remove from heat.
• Pour out just over half of the honey garlic butter from the pan, leaving 2 tablespoons in the pan; reserve the rest for later.
• Add 2 teaspoons of the oil into the same pan and sear half of the shrimp for about 2 minutes each side, or until just cooked through and no longer opaque. Transfer to a plate; set aside. Wipe pan over with paper towel and repeat with remaining oil and shrimp.
• Throw the cooked shrimp back into the pan and pour in the remaining honey garlic butter sauce, stirring through the shrimp to evenly coat. Season with salt and pepper if desired and garnish with parsley.

BROWN BUTTER GARLIC SHRIMP RECIPE

Steps:

• Melt butter to a large skillet over medium heat. As the butter melts, it will begin to foam as it transitions from a bright, lemon-yellow color to golden and then finally to a nutty-brown color. As the butter just begins to turn nutty-brown from golden, reduce your heat to medium-low and carefully toss in your garlic and onion. Cook until the onion just begins to become tender and then add in your shrimp. Stirring frequently, cook until the shrimp turn pink and lose their translucence.
• Stir in salt, black pepper, red pepper flakes and fresh parsley. Toss shrimp to make sure all are well-coated. Remove from heat and serve.

BROWNED BUTTER GARLIC PRAWNS WITH CAULIFLOWER PUREE

Steps:

• Garlic Prawns: Combine ingredients except the wine in a bowl, using your fingers to toss gently. Set aside for 10 minutes.
• Cauliflower Puree: Cook the cauliflower in boiling water until soft - about 10 minutes. Drain and allow to cool slightly. Transfer cauliflower to a blender or food processor, add butter, 1/3 cup of milk, salt and pepper. Puree until smooth, using extra milk to get the texture to your liking. Leave in the blender with the lid on to keep warm.

BROWNED BUTTER HONEY GARLIC SHRIMP

Steps:

• Heat butter in a non stick pan or skillet over medium-high heat. Melt, swirling pan and stirring occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
• Add the honey, lemon juice, soy sauce and garlic; stir well to combine all of the flavours together and cook for 30 seconds until the garlic is fragrant. Remove from heat.
• Pour out just over half of the browned butter from the pan (liquid only), leaving 2 tablespoons of the honey butter mixture in the pan, and reserve the rest for later.
• Add half of the shrimp to the honey/butter in the pan; sear for about 2 minutes each side, or until just cooked through and no longer opaque. Transfer to a plate; set aside.
• Wipe pan over with paper towel and add 2 more tablespoons of the honey/butter mixture to the pan. (You may need to add 1 teaspoon of olive oil or extra butter to the pan if your sauce has thickened too much.) Sear the remaining shrimp for 2 minutes each side, or until just cooked through and no longer opaque.
• Add the cooked shrimp back into the pan, and pour in the remaining honey/butter sauce; stirring through the shrimp to evenly coat. Season with salt and pepper if desired and garnish with parsley.
• Serve with steamed vegetables; over rice or with a salad

20 MINUTE HONEY GARLIC BUTTER SHRIMP IN COCONUT MILK.

Steps:

• 1. Pat the shrimp dry and season with salt and pepper. 2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and cook until pink, about 2 minutes per side. Add the garlic, ginger, cayenne, if using, jalapeños, and butter. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, 1 to 2 minutes. 3. Add the coconut milk, soy sauce, and the honey, stir to combine, bring the mixture to a simmer, cook 2-3 minutes, until warmed throughout. Remove from the heat and stir in the lime juice and zest, add the cilantro, or basil.4. To make the salsa. Combine all ingredients in a bowl. Season with salt. 5. Serve the shrimp and sauce over rice. Top with salsa. Enjoy!

BROWN BUTTER LEMON GARLIC SHRIMP

Steps:

• Rinse the shrimp with cold water. Drain and pat dry with paper towels. Set aside.
• Heat up a skillet, cast-iron preferred. Add the unsalted butter on medium heat. Melt and stir the butter until it starts to foam and the color turn brown. Add the garlic and saute for 10 seconds before adding the shrimp.
• Stir and toss the shrimp with a spatula until both sides are nicely cooked. Add the salt, cayenne pepper, white wine and lemon juice. Cook and reduce the sauce a little bit. Add the parsley and turn off the heat. Serve immediately.

BROWN BUTTER SPICY GARLIC SHRIMP RECIPE

Steps:

• In a medium sized skillet over medium low heat add the butter. Cook until butter starts to foam, and turn brown. About 3-4 minutes.
• Add the shrimp and season with salt and pepper. Turn the heat to medium high. Add the garlic. Cook until the shrimp turns pink about 2 minutes each side. Add the lemon juice, and red pepper flakes. Garnish with parsley and toss with pasta if desired. Serve immediately .

BROWN BUTTER HONEY GARLIC SHRIMP RECIPE

Steps:

• Heat butter in a non stick pan or skillet over medium-high heat. Melt, swirling pan and stirring occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance. Add the honey, lemon juice, soy sauce and garlic; stir well to combine all of the flavours together and cook for 30 seconds until the garlic is fragrant. Remove from heat. Pour out just over half of the browned butter from the pan (liquid only), leaving 2 tablespoons of the honey butter mixture in the pan, and reserve the rest for later. Add half of the shrimp to the honey/butter in the pan; sear for about 2 minutes each side, or until just cooked through and no longer opaque. Transfer to a plate; set aside. Wipe pan over with paper towel and add 2 more tablespoons of the honey/butter mixture to the pan. (You may need to add 1 teaspoon of olive oil or extra butter to the pan if your sauce has thickened too much.) Sear the remaining shrimp for 2 minutes each side, or until just cooked through and no longer opaque. Add the cooked shrimp back into the pan, and pour in the remaining honey/butter sauce; stirring through the shrimp to evenly coat. Season with salt and pepper if desired and garnish with parsley. Serve with steamed vegetables; over rice or with a salad